Beer Can Chicken and Smoky BBQ Sauce
By Paul Jobin - www.pauljobin.co.nz
This is one the guys will love. Good food and beer! You just can't beat that.
Print This Recipe
Ingredients
Smoky BBQ Sauce
750g Ripe fresh tomatoes, roughly chopped
1 Onion, peeled & finely sliced
1 Red chilli, seeded & roughly chopped
20g Brown sugar
100ml Cider vinegar
30ml Worcestershire sauce
1Tbsp American mustard
2tsp Smoked paprika
1tsp Mixed ground allspice and cloves
2 Garlic cloves, peeled & finely chopped
1 Bay leaf
½ Cinnamon quill
Beer Can Chicken
4x size 13 Chickens, fresh or defrosted
8 cloves Garlic, skin on, cut in half
4 sprigs Thyme
4tsp Grated ginger
Method
For the sauce
In a saucepan, combine the tomato, onion and chilli and cook over a medium heat for 30 minutes or until soft
Transfer this to a liquidiser or blender, blitz until smooth, pass through a sieve and back into a clean saucepan
Add the remaining ingredients, bring to the boil and simmer for 15 minutes or until thick. Remove bay leaf and cinnamon quill. Will keep refrigerated for one month.
For Beer Can Chicken
Pre-heat BBQ to 200oC. Fold back the wings under the bird. Drink half the contents of the beer, poke in the garlic, thyme and ginger. Place the beer can inside the cavity of the bird, rub the skin with oil and season with the rub recipe
Stand inside the BBQ and seal for 15 minutes then turn the heat down to 150oC and cook for a further 45 – 55 minutes depending on the size of the chicken. Check for clear juice between the leg and breast area.